This soon dubu jjigae aka spicy soft tofu soup is so flavorful and delicious, there’s no need to go to korean restaurants anymore. The base of soon dubu jjigae is anchovy stock (made from dried shrimp, kombu, anchovies), which makes the soup savory and sweet. Thinly sliced meat (beef or pork) is added along with onion, garlic, zucchini, and super soft tofu to make the famous soon dubu jjigae. I highly recommend adding more seafood like mussels and shrimp to make the soup taste more savory and umami! Since the soup is so versatile, I loved added mushrooms to it as well!
The spice of the soup comes from the Korean red pepper flakes called gochugaru. The gochugaru is sautéed with onion and garlic in the beginning to make the soup fragrant! Enjoy the soup with rice and your favorite Korean side dishes like kimchi!
Ingredients you need for your soon dubu jjigae:
Here are the ingredients I used for my soon dubu. Sometimes I add additional vegetables like mushrooms to the soup! If I’m making this for my friends, I make sure that I add extra seafood like mussels and shrimp. Keep in mind that adding seafood will take the recipe longer than 30 minutes to prepare and cook.
- anchovy broth – I recommend to make an anchovy stock or use the anchovy packets for authentic taste. If you don’t have anchovy broth, you can use chicken broth instead.
- avocado oil or any neutral oil
- choice of protein: I used thinly sliced pork butt for the soon dubu. You can also use pork loin, pork belly or sliced beef; whichever you prefer. I highly recommend adding extra protein to make the soup more delicious. I prefer using thinly sliced pork or beef because it doesn’t get too tough even if its boiled longer than it’s supposed to be.
- salt & pepper – add ‘to taste’ considering that fish sauce and soy sauce is already salty.
- small onion, diced
- garlic, minced
- gochugaru (korean red pepper flakes) – add more if you like extra spicy. The measurement is made at low-medium spice level so if you’re a spicy lover, I recommend to add 1-2 tablespoons more.
- fish sauce
- soy sauce
- zucchini – option
- soft tofu – extra soft tofu that comes in a tube package is the best product for this soup. The tofu is super soft and is very delicate. Firm tofu can be used but keep in mind, it is not as smooth!
- egg – crack a raw egg at the end to get a creamier tofu soup!
- green onions – sliced green onions are added as a garnish for a pretty green color.
Additional ingredients to add to your soup:
Soon dubu is delicious but if you add the following ingredients, you will get more flavor! The extra seafood brings a new level of sweetness and umami to the dish. The mushrooms will provide a nice texture to the soup as well. If you like you soup on the sour side, add some kimchi to the soup.
- mussels (optional)
- shrimp (optional)
- enoki mushrooms (optional)
- any type of mushroom you like! (optional)
- kimchi (optional)
Steps to make soon dubu jjigae:
- Step 1. (SKIP STEP 1 IF YOU’RE USING CHICKEN BROTH)Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 2 cups of water. This packet can be bought in most korean stores. I also added this product in my amazon storefront (link here) ◡̈ Set the anchovy broth aside. TIP: If you’re in a time crunch, add the anchovy packet after sauteeing the gochugaru (After Step 2!).
- Step 2. In a hot stone pot, add 1 tablespoon oil, sliced pork and a pinch of salt and pepper. Add diced onion and minced garlic. Then add 2 tablespoons of gochugaru. Sautee for 1 minute.
- Step 3. Add anchovy broth or chicken broth to the stone pot. Cook for 3-5 minutes until it starts boiling.
- Step 4. Add diced zucchini, and your protein (sliced pork) and seafood of choice (optional). Add 1 tablespoon fish sauce and 1/2 tablespoon soy sauce. Remember to do a taste test ◡̈ I love adding mussels and shrimp because it makes the soup have amazing umami flavor. Tip: Soak mussels in saltwater 10-15 minutes prior to cooking to ensure no sand is in the soup. If you can soak them longer (1 hour), even better!
- Step 5. Once it starts boiling, add soft tofu (break apart if you like) and mushrooms (optional). Crack an egg and add green onions. Boil for 1 more minute. Hope you enjoy!
MORE KOREAN SOUPS THAT I LOVE:
- Soon dubu (Korean tofu soup) – super soft tofu in a spicy seafood broth is perfect with rice and korean bbq
- Budae Jjigae – Korean army stew inspired by American meats like spam and sausage is a delicious stew for late night ramen!
- Tuna Kimchi Jjigae– spicy, savory, fermented kimchi stew has so much flavor and takes 15 minutes to make.
Korean Seafood Tofu Soup
- 2 cups anchovy broth
- 1 tablespoon vegetable oil
- 4-6 slices pork pork loin or pork belly
- pinch of salt and pepper
- 1/4 small onion diced
- 2 garlic cloves minced
- 2 tablespoons gochugaru korean red pepper flakes
- 1 tablespoon fish sauce
- ½ tablespoon soy sauce
- ¼ zucchini diced
- 6 pieces mussels washed
- 6 shrimp peeled and de-veined
- 1 soft tofu
- 1 egg
- sliced green onion for garnish
- (SKIP STEP 1 IF YOU'RE USING CHICKEN BROTH) Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 2 cups of water. This packet can be bought in most korean stores.2 cups anchovy broth
- In a hot stone pot, add 1 tablespoon oil, sliced pork and a pinch of salt and pepper. Add diced onion and minced garlic. Then add 2 tablespoons of gochugaru. Sautee for 1 minute.1 tablespoon vegetable oil, 4-6 slices pork, pinch of salt and pepper, 1/4 small onion, 2 garlic cloves, 2 tablespoons gochugaru
- Add anchovy broth or chicken broth to the stone pot. Cook for 3-5 minutes until it starts boiling.
- Add diced zucchini, and your protein (sliced pork) and seafood of choice (optional). Add 1 tablespoon fish sauce and 1/2 tablespoon soy sauce. Remember to do a taste test ◡̈1 tablespoon fish sauce, ¼ zucchini, 6 pieces mussels, 6 shrimp, ½ tablespoon soy sauce
- Once it starts boiling, add soft tofu (break apart if you like) and mushrooms (optional). Crack an egg and add green onions. Boil for 1 more minute. Hope you enjoy!1 soft tofu, 1 egg, sliced green onion
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